Homemade creamy chicken noodle soup

This is one of my cold weather favorites.

I am telling you what I do.. I don't have exact measure ments. eyeball it. the best you can.

Makes a BIG Pot

3 large cans of Chicken Broth( more flavor, add a bullion cube)

3-4 Potates pealed and cubed

about a 1/2 cup of onions chopped( I mince them so they won't know they are there)

3 Stalks of celery c shape cut

2-3 carrots chopped or sliced ( I buy them sliced to save me a step. and I don't use many since my family hates cooked carrots.)

combine. bring to a rolling boil.

Season to taste ( we do D'verls seasoning)

2-3 chicken breast cubed ( somtimes I throw it on the george foreman grill but let it finish cooking all the way through in the broth. Or just boil it with the other ingrediants.)

when potatoes are about 10 min out from being cooked add about 1 to 11/2 Cups of noodles.(Spiral. seems to not get as soggy as egg noodles when reheating.)

Again, sometimes I boil seperate just to have more control of when it is done.

Add: Chicken ( and cooked pasta.)

Last but not least

Add: one small can of crm of chicken soup( or more if you want it super creamy)

Bring it all to a boil and mix well..

We eat it. have left overs and freeze it for a day when I don't want to cook.( yes it makes that much!)

Serve in a soup bowl or with a warm roll or corn bread! YUM!

This recipee I got from my Sister Heidi, she made this for us on one of our visits up to Boise! so yummy.